cashew chicken stir-fry

We love a good stir-fry! Loaded with colorful veggies and tossed with the perfect savory sauce, this is the quintessential weeknight meal. If you’re like us and obsessed with cashews and Asian-inspired flavors of sesame, ginger, and garlic, you’ll love this one.

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
80:20

2 tbsp olive oil

1 small sweet yellow onion, sliced (about 1 cup)

1 lb boneless, skinless chicken breast, cut into 1-in chunks

1 red bell pepper, sliced

2 carrots, peeled and julienned

1 head broccoli, cut into small florets (about 2 cups)

1 cup snow peas or snap peas

2 scallions, thinly sliced (green and white parts)

¾ cup raw cashews

4–6 cups cauliflower rice, warmed, to serve

For the sauce

½ cup vegetable or chicken broth

½ cup coconut aminos

2 tbsp fish sauce (Red Boat brand recommended)

4 tsp toasted sesame oil

2 tsp minced garlic

2 tsp minced fresh ginger

½–1 tsp red pepper flakes (see note)

1   To make the sauce, in a small bowl, whisk together all ingredients until well combined. (Adjust red pepper flakes to taste.) Set aside.

2   In a large skillet, warm the olive oil over medium-high heat. Add the onion and chicken, and cook for 5 to 6 minutes.

3   Add the bell pepper and carrots, and cook for 3 to 4 minutes. Add the broccoli and snow peas, and cook for 1 to 2 minutes more, stirring continuously. Add the scallions, cashews, and stir-fry sauce, and continue to stir and cook for another 2 to 3 minutes. Serve hot over warm cauliflower rice.

note

If you like heat, go for the full teaspoon of red pepper flakes. To make this kid friendly, use ½ teaspoon in the sauce, and reserve the other half to adjust the spice once served.